A rich cheesecake base is swirled with LIBBY'S® Pumpkin filling and warm pumpkin spice, then baked in a graham Keebler® Keebler® Ready Crust®. Each slice reveals marbled ribbons of pumpkin and cream, while the top is finished with whipped cream, a light drizzle of caramel sauce and a scattering of chocolate shavings.
- Prep Time: 20 Minutes
- Cool Setting Time: 1 Hour + overnight refrigeration
- Total Time: 2 Hours, 5 minutes + overnight refrigerationServes: 10-12
Pumpkin Swirl Cheesecake Pie
What You Need
- 1 10” Keebler® Ready Crust® Graham Cracker Pie Crust
- 2 8 oz. blocks cream cheese, room temperature
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/4 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup canned LIBBY'S® 100% Pure Pumpkin
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon pumpkin pie spice
- Whipped cream, (optional)
- Caramel sauce, (optional)
- Chocolate shavings, (optional)
How To Make It
- 1. Preheat oven to 325°F.
- 2. Use mixer to combine cream cheese and sugars until creamy and smooth with no lumps.
- 3. Add LIBBY'S® 100% Pure Pumpkin, cinnamon and pumpkin pie spice to remaining mixture and mix well.
- 4. Begin to add alternating dollops of each batter, reserved plain and pumpkin, into Keebler® Ready Crust® Graham Cracker Pie Crust until all batter is used and crust is filled. Use toothpick or knife to drag and blend batter making marble pattern.
- 5. Bake pie for 40-45 minutes or until center has only a slight wobble if you gently shake the pan. Turn off oven and prop open oven door open to allow cheesecake to cool for 1 hour. This should keep cheesecake from cracking. Then transfer cheesecake to refrigerator to cool overnight.
- 6. Top pie with whipped cream, caramel sauce and chocolate shavings as desired.
Graham Cracker Pie Crust
